Is it okay to marinate the lute leg directly without blanching?

The lute leg can be marinated without blanching. The following is an explanation of the list of ingredients and the steps to make it:

1.Ingredient list:

Lean leg, green onion, ginger, garlic, cooking wine, light soy sauce, oil, Orleans marinade, egg, cornstarch.

2.Steps:

1) Prepare the lute leg and use a knife to make a circle on the lute leg to separate the meat from the middle.

2) Put the separated pipa leg into a bowl, add minced green onion, ginger and garlic, pour in cooking wine, light soy sauce, oil, then add Orleans marinade, wash your hands and bring disposable gloves to give the pipa leg a "massage", then cover with plastic wrap and put it in the refrigerator for 1 hour.

3) Remove the lute leg from the refrigerator, prick some small holes in the skin of the lute leg, then brush with egg wash and finally sprinkle with cornstarch.

4) Put the lute legs in the oven, set the temperature to 200 degrees, and bake for 15 minutes.

The above are the steps for pickling the lute legs directly without blanching, for your reference, it is recommended to adjust them according to personal taste.

OK. The lute leg is the part between the chicken feet and the thigh on the chicken thigh, which is roughly shaped like a lute, so it is called a lute leg. In order to maintain the freshness and firmness of the meat, it can be marinated directly without blanching.

The lute leg has less subcutaneous fat, tight muscles, and knotted hoof tissue.

There are many and brittle bones.

It is therefore resistant to cooking and chewy.

The pipa leg can be cooked after boiling for 10 minutes, but the taste is not good and it is not flavorful enough.

Before boiling the lute legs, you need to blanch the water for 3 minutes, skim off the foam, and rinse well. Then prepare an appropriate amount of garlic, Sichuan pepper, star anise, green onions, ginger, fry in oil until fragrant, then pour in the pipa legs, pour in the old soy sauce and vinegar to color evenly, then add water to boil the chicken legs, and simmer for half an hour.

Precautions. To make pipa legs, you must buy relatively large, fan-shaped chicken legs, commonly known as pipa legs. You can also buy quick-frozen lute legs, but it is more troublesome to thaw them when you buy them.

First of all, the chicken thighs should be blanched after cleaning, and a little ginger and cooking wine can be added to the blanching water.

Remove fishy odors. Blanch the water for about 3 minutes, boil out the foam and then clean it, start a clean pot, add an appropriate amount of oil to heat first, add the chopped garlic, green onions, ginger, a little peppercorns, star anise and throw them into the pot, stir-fry until fragrant, pour in the chicken thighs, then color with dark soy sauce and vinegar, add water to cover the pipa legs, change to low heat after boiling over high heat, and cook for about 30 minutes.

Cook the lute leg for 10 minutes and do not cook. Generally, there are two kinds of chicken legs, one is the thigh, the other is the lute leg, and some places will call the wing root a small chicken leg, and the size of these three legs is different, so the cooking time will not be the same. Generally speaking, it takes about 20 minutes for chicken thighs to be fully cooked, more than 15 minutes for lifting pipa legs, and at least 10 minutes for small chicken thighs, and 20 minutes for braised chicken thighs.

Preparation for boiling chicken thighsThe most important thing in boiling chicken thighs is not cooking, but the preparation in advance. First of all, choose a good chicken thigh, there is a fresh chicken thigh group, and you can also choose frozen chicken thighs, but the taste is not so good. Frozen chicken thighs should be thawed first, and then left in cold water at room temperature to slowly melt.

Some friends are in a hurry, you can use the microwave oven to heat it on low heat for five minutes, and some microwave ovens have their own thawing mode, which saves the time of waiting for the chicken thighs to thaw.

Users can make two knives on the front and back of the thawed chicken thighs, the depth of the knife edge should be up to the chicken leg bones, and the cut chicken thighs are repeatedly rinsed in clean water for later use. Scratching the chicken thighs can cleanse the blood and water inside, and it can also make it easier to absorb the flavor when it is fired later.

The above content refers to Encyclopedia - Pipa Legs.

The pipa leg can be cooked after boiling for 10 minutes, but the taste is not good and it is not flavorful enough. Before boiling the lute legs, blanch them for 3 minutes to skim off the foam and rinse them off. Then prepare an appropriate amount of garlic, Sichuan pepper, star anise, green onions, and ginger, fry in oil first, then pour in the pipa legs, pour in dark soy sauce and vinegar to color evenly, and then add water to boil the chicken thighs, and simmer for half an hour.

Can you cook a pipa leg after boiling it for 10 minutes

nbsp;To make a pipa leg, you must buy a relatively large, fan-shaped chicken leg, commonly known as a pipa leg. You can also buy quick-frozen lute legs, but it is more troublesome to thaw them when you buy them. First of all, the chicken thighs should be blanched after cleaning, and a little ginger and cooking wine can be added to the blanching water to remove the fishy smell.

Precautions for boiling lute legs

It is okay to boil the pipa leg if it is boiled directly on high heat for 10 minutes, but the meat is very old, and it cannot be disadvantaged, especially the pipa leg has the outer skin, we must cut the pipa leg before cooking, and the blood water inside is also more convenient to taste.

Nowadays, many of the chicken thighs eaten at home are frozen chicken thighs purchased directly from the supermarket. Many people report that they don't know how to make frozen chicken thighs delicious? So, let's tell you how to make a frozen chicken thigh, it's super simple, just put it in the rice cooker and cook it, it's sweet and spicy, it's appetizing, and it's unsatisfying!

Ingredients: chicken thighs, green onions, ginger, garlic, light soy sauce, dark soy sauce, oyster sauce, dried chilies, Sichuan peppercorns, rock sugar, cooking wine, water.

Method 1: Wash the chicken thighs and make a few cuts on the chicken thighs.

2. Blanch the water briefly to remove the fishy smell.

3. Spread some light soy sauce, dark soy sauce, oyster sauce and cooking wine on top of the chicken thighs and marinate for 10 minutes.

4. Put the marinated chicken thighs into the rice cooker, put the above ingredients in, and then pour in the water that has just been submerged in the chicken thighs. Turn on the cooking mode.

5. After it comes out of the pot, that's it!

It should be said here that when marinating chicken thighs, the meat on the chicken thighs must be massaged in advance, so that it is convenient to absorb the seasoning, and secondly, the seasoning should penetrate as much as possible to the place where it is cut, so that the taste will be uniform.

As a food lover, I have a lot of say in this kind of food problem

Take my own experienceTo buy meat, it is recommended that you go to the vegetable market and buy freshly killed, which is more secure. You must know that a lot of frozen meat has been killed for a long time and has long been no longer fresh. Actually, if you want to make something deliciousFrozen lute legs, the most important thing is to marinate well, so this step of marinating is very importantThen the frozen lute leg can be learned to make it according to my method, which is delicious and delicious.

Frozen lute legsHow to make it delicious :

Ingredients: Sichuan pepper, spices, ginger slices, green onions, flour paste, dry starch.

Method: 1. Treat the chicken thighs first, in view of the fact that the chicken thighs are generally fatter, so be sure to treat the chicken fat on the chicken thighs. I usually use scissors to cut off the chicken skin that sticks to more parts of the chicken fat.

Hehe, so every time I eat chicken legs or something, this chicken skin will be incomplete!Then blanch the chicken thighs in water to remove some of the oil. Put the blanched chicken thighs in water with the ingredients, ginger slices, peppercorns, green onions, and refined salt, cook for about 30 minutes, and then drain the water of the chicken thighs after removing them.

Well, the chicken thighs I'm going to fry today are ready. The reason why I want to turn the raw chicken thighs used for fried chicken into boiled chicken thighs is because I think that if I use pre-cooked chicken thighs, one is to reduce the time for the chicken thighs to be fried at high temperature in the oil pan, reduce the production of harmful substances, and the other is to further remove the excess fat of the chicken thighs themselves during the cooking process. Well, it also seems to save the process of marinating the chicken thighs.

2. Take a small bowl and put some water, a little white flour and a little salt, and mix it into a thin batter. (I have to stress that the batter must be a little thinner.) This one is a bit thick, so it affects the frying effect) and find a larger container to fill with an appropriate amount of dry starch.

3. To start frying, first take a chicken leg and dip it evenly in the batter bowl, then roll it in a dry starch dish to let it put on a white coat. Then gently knock off the excess starch on the edge of the plate, then dip the batter in the flour paste bowl, and then roll the second time in the dry starch plate, so that our chicken thighs will have a layered effect. After the chicken thighs are dressed in the dough coat, the oil temperature in our oil pot has been burned to eighty percent, and the chicken thighs can be cooked.

Flip the chicken thighs in the pan with long chopsticks and let it fry until it is evenly golden brown.

If it helps, don't forget to give it a thumbs up

1. Wash the lute legs and dry them with a clean cloth.

2. Ingredients: rock sugar, cinnamon, star anise, Sichuan pepper, cumin, ginger slices.

3. Two servings of light soy sauce and one serving of dark soy sauce.

4. Add a little oil to the pot, add the pipa leg and stir-fry until the chicken skin is a little golden.

5. Add boiling water, cover the chicken thighs, then add the ingredients, bring to a boil over high heat, cover the pot and simmer over low heat.

6. When there is not much juice left, you can collect the juice on high heat.

1.Main and auxiliary materials: pipa leg, spicy barbecue sauce.

Flavor: Salt.

2.Wash the lute leg and prick the eyes in the thick area of the meat to make it easier to absorb the flavor.

3.Add the spicy barbecue sauce.

4.Mix well and put in a grocery bag.

5.After repeated massage, put it in the refrigerator and marinate for more than 2 hours.

6.Put the marinated lute legs into the electric pressure cooker.

7.Add the marinade and add a pinch of salt to taste.

8.Simmer for 15 minutes.

9.After decompressing, turn the lute leg over.

10.Continue to simmer for 10 minutes.

11.Wait for the pressure cooker to relieve the pressure.

12.Serve on a plate and serve.

Tip 1: Use marinade the spilled juice and don't add water.

2. Because the meat of the pipa leg is thicker, the marinating time should be long, and the salt can also be left out.

1.Blanch the chicken thighs in boiling water for one minute and remove them.

2.Cut the green onion into pieces and mince the ginger for later use.

3.Put oil in the pot, add green onion and ginger over medium-low heat for half a minute, add chicken thighs and fry for two minutes, pour in an appropriate amount of cooking wine, light soy sauce, dark soy sauce and sugar and stir-fry evenly, add water that has not covered the ingredients, cover the pot and cook for 20 minutes after boiling.

4.Add the potatoes and simmer for about 20 minutes.

5.After the broccoli is cooked, put it on a plate with rice and chicken thighs, drizzle more soup and get started

There are many ways to make pipa legs, you can make it into a roasted pipa leg, you need to clean it first, and then wipe the water to dry it, it is best to cut the tendons, and then you can separate the meat and bones, but don't cut them all, prepare a container, add green onions, ginger and garlic, salt, sugar, sesame oil, cooking wine, dark soy sauce, light soy sauce and stir evenly, put the pipa legs into it and marinate it, and then take it out and dip it in some flour, then wrap it in egg liquid, dip it in some breadcrumbs, and after all is done, you can put it in the oil pan and fry it to eat later, the look is very cute, the taste is very good, the chicken wings can be made in a variety of different ways, the fragrant grilled chicken wings are very delicious, first clean the chicken wings roots, and then use toothpicks to pierce some small holes, put the Orleans chicken wings marinade into it to grasp and marinate evenly, take out the baking tray in the oven and spread it on the tin foil, and then put the marinated chicken wings on it, preheat the oven and then put it in and bake it for more than ten minutes, brush with a layer of oil, and then continue to bake for more than ten minutes It is almost cooked, it tastes good, The nutritional value is also relatively high.

The drumsticks can be cooked by boiling for 10 minutes, but if they are cooked directly over high heat for 10 minutes, the meat of the drumsticks will be very old and not fully flavorful. The pipa leg has a layer of skin, and we should cut the pipa leg before cooking, so that the blood and water inside the boiling are also more convenient to taste.

Can you cook a pipa leg after boiling it for 10 minutes

To make pipa legs, you need to buy a relatively large one, first of all, the chicken legs should be blanched after cleaning, and a little ginger and cooking wine can be added to the blanching water.

Remove fishy odors. Blanch the water for about 3 minutes, then add the chopped garlic, green onions, ginger, Sichuan pepper, star anise and throw them into the pot, stir-fry until fragrant, pour in the chicken thighs, then color with dark soy sauce and vinegar, add water to cover the pipa legs, after boiling over high heat, change to low heat and cook for half an hour.